Lettuce raps (and other talents)

Ingredients

• pan spray
• 1 pound ground chicken
• 2 cloves garlic, minced
• 1 onion, diced
• 1/4 cup hoisin sauce
• 2 tablespoons soy sauce
• 1 tablespoon rice wine vinegar
• 1 tablespoons freshly grated ginger
• 1 teaspoon Sambal, or more, to taste
• 1/2 red bell pepper, thinly sliced 
• 1/2 carrot, thinly sliced into matchsticks 
• 1 head butter lettuce

Instructions

• Heat pan over medium high heat. Spray with non-stick pan spray. Add ground chicken and cook until browned, about 3-5 minutes, making sure to crumble the chicken as it cooks; drain excess fat.
• Stir in garlic, onion, hoisin sauce, soy sauce, rice wine vinegar, ginger and Sambal until onions have become translucent, about 1-2 minutes. Stir in bell pepper and carrots to warm.
• To serve, spoon the chicken mixture into the center of a lettuce leaf. Eat!

Its so fluffy Pumpkin Fluff

Ingredients:

• 1 15 oz can of pumpkin
• 1 16 oz container cool whip
• 1 tsp pumpkin pie spice
• 1 package instant vanilla pudding

Directions:

1. First, mix together your pumpkin, pumpkin spice, and instant vanilla pudding mix together in a bowl.
2. Next, fold in your whipped topping with your pumpkin mix until smooth.
3. Place your fluff into the fridge and let chill for about an hour.

Is it a pie or a (cheese) cake?

Ingredients

For the cheesecake layer

1 refrigerated pie crust (I use Pillsbury)

1 package cream cheese (8 oz.)

1/4 cup sugar

1 egg

For the pecan layer

2/3 cup dark corn syrup

2 eggs

2/3 cup sugar

1 1/2 Tablespoons butter, melted

1/2 teaspoon vanilla

1 cup pecans

Instructions

1. Spray a 9 inch pie plate with non stick baking spray. Press the pie crust into the pie plate and crimp the edges.
2. Beat the cream cheese and sugar until creamy. Add the egg and beat again. Spread in the bottom of the pie crust.
3. Whisk together the dark corn syrup, eggs, sugar, butter, and vanilla. Stir in the pecans. Gently spoon the mixture over the cheesecake layer. Cover the edges of the pie crust with strips of foil, so it doesn't burn. Bake at 350 degrees for 50 minutes. Remove from the oven and let cool completely. It will be puffy when it comes out, but it will sink as it cools. Keep refrigerated. Cut into 12 slices.

Read more at http://insidebrucrewlife.com/2013/11/pecan-cheesecake-pie/#2fcue9M2lD40u7wO.99

Ingredients

For the cheesecake layer

1 refrigerated pie crust (I use Pillsbury)

1 package cream cheese (8 oz.)

1/4 cup sugar

1 egg

For the pecan layer

2/3 cup dark corn syrup

2 eggs

2/3 cup sugar

1 1/2 Tablespoons butter, melted

1/2 teaspoon vanilla

1 cup pecans

Instructions

1. Spray a 9 inch pie plate with non stick baking spray. Press the pie crust into the pie plate and crimp the edges.
2. Beat the cream cheese and sugar until creamy. Add the egg and beat again. Spread in the bottom of the pie crust.
3. Whisk together the dark corn syrup, eggs, sugar, butter, and vanilla. Stir in the pecans. Gently spoon the mixture over the cheesecake layer. Cover the edges of the pie crust with strips of foil, so it doesn't burn. Bake at 350 degrees for 50 minutes. Remove from the oven and let cool completely. It will be puffy when it comes out, but it will sink as it cools. Keep refrigerated. Cut into 12 slices.

Read more at http://insidebrucrewlife.com/2013/11/pecan-cheesecake-pie/#2fcue9M2lD40u7wO.99

Ingredients

For the cheesecake layer

1 refrigerated pie crust (I use Pillsbury)

1 package cream cheese (8 oz.)

1/4 cup sugar

1 egg

For the pecan layer

2/3 cup dark corn syrup

2 eggs

2/3 cup sugar

1 1/2 Tablespoons butter, melted

1/2 teaspoon vanilla

1 cup pecans

Instructions

1. Spray a 9 inch pie plate with non stick baking spray. Press the pie crust into the pie plate and crimp the edges.
2. Beat the cream cheese and sugar until creamy. Add the egg and beat again. Spread in the bottom of the pie crust.
3. Whisk together the dark corn syrup, eggs, sugar, butter, and vanilla. Stir in the pecans. Gently spoon the mixture over the cheesecake layer. Cover the edges of the pie crust with strips of foil, so it doesn't burn. Bake at 350 degrees for 50 minutes. Remove from the oven and let cool completely. It will be puffy when it comes out, but it will sink as it cools. Keep refrigerated. Cut into 12 slices.

Read more at http://insidebrucrewlife.com/2013/11/pecan-cheesecake-pie/#2fcue9M2lD40u7wO.99

Ingredients

For the cheesecake layer

1 refrigerated pie crust (I use Pillsbury)

1 package cream cheese (8 oz.)

1/4 cup sugar

1 egg

For the pecan layer

2/3 cup dark corn syrup

2 eggs

2/3 cup sugar

1 1/2 Tablespoons butter, melted

1/2 teaspoon vanilla

1 cup pecans

Instructions

1. Spray a 9 inch pie plate with non stick baking spray. Press the pie crust into the pie plate and crimp the edges.
2. Beat the cream cheese and sugar until creamy. Add the egg and beat again. Spread in the bottom of the pie crust.
3. Whisk together the dark corn syrup, eggs, sugar, butter, and vanilla. Stir in the pecans. Gently spoon the mixture over the cheesecake layer. Cover the edges of the pie crust with strips of foil, so it doesn't burn. Bake at 350 degrees for 50 minutes. Remove from the oven and let cool completely. It will be puffy when it comes out, but it will sink as it cools. Keep refrigerated. Cut into 12 slices.

Read more at http://insidebrucrewlife.com/2013/11/pecan-cheesecake-pie/#2fcue9M2lD40u7wO.99

Ingredients

For the cheesecake layer

1 refrigerated pie crust (I use Pillsbury)

1 package cream cheese (8 oz.)

1/4 cup sugar

1 egg

For the pecan layer

2/3 cup dark corn syrup

2 eggs

2/3 cup sugar

1 1/2 Tablespoons butter, melted

1/2 teaspoon vanilla

1 cup pecans

Instructions

1. Spray a 9 inch pie plate with non stick baking spray. Press the pie crust into the pie plate and crimp the edges.
2. Beat the cream cheese and sugar until creamy. Add the egg and beat again. Spread in the bottom of the pie crust.
3. Whisk together the dark corn syrup, eggs, sugar, butter, and vanilla. Stir in the pecans. Gently spoon the mixture over the cheesecake layer. Cover the edges of the pie crust with strips of foil, so it doesn't burn. Bake at 350 degrees for 50 minutes. Remove from the oven and let cool completely. It will be puffy when it comes out, but it will sink as it cools. Keep refrigerated. Cut into 12 slices.

Read more at http://insidebrucrewlife.com/2013/11/pecan-cheesecake-pie/#2fcue9M2lD40u7wO.99

Ingredients

For the cheesecake layer

1 refrigerated pie crust (I use Pillsbury)

1 package cream cheese (8 oz.)

1/4 cup sugar

1 egg

For the pecan layer

2/3 cup dark corn syrup

2 eggs

2/3 cup sugar

1 1/2 Tablespoons butter, melted

1/2 teaspoon vanilla

1 cup pecans

Instructions

1. Spray a 9 inch pie plate with non stick baking spray. Press the pie crust into the pie plate and crimp the edges.
2. Beat the cream cheese and sugar until creamy. Add the egg and beat again. Spread in the bottom of the pie crust.
3. Whisk together the dark corn syrup, eggs, sugar, butter, and vanilla. Stir in the pecans. Gently spoon the mixture over the cheesecake layer. Cover the edges of the pie crust with strips of foil, so it doesn't burn. Bake at 350 degrees for 50 minutes. Remove from the oven and let cool completely. It will be puffy when it comes out, but it will sink as it cools. Keep refrigerated. Cut into 12 slices.

Read more at http://insidebrucrewlife.com/2013/11/pecan-cheesecake-pie/#2fcue9M2lD40u7wO.99

Ingredients:

For the cheesecake layer

1 refrigerated pie crust (I use Pillsbury)

1 package cream cheese (8 oz.)

1/4 cup sugar

1 egg

For the pecan layer

2/3 cup dark corn syrup

2 eggs

2/3 cup sugar

1 1/2 Tablespoons butter, melted

1/2 teaspoon vanilla

1 cup pecans

Directions:
Spray a 9 inch pie plate with non stick baking spray. Press the pie crust into the pie plate. Beat the cream cheese and sugar until creamy. Add the egg and beat again. Spread in the bottom of the pie crust.

Whisk together the dark corn syrup, eggs, sugar, butter, and vanilla. Stir in the pecans. Spoon the mixture over the cheesecake layer. Cover the edges of the pie crust with strips of foil. Bake at 350 degrees for 50 minutes. Remove from the oven and let cool completely. Keep refrigerated. 

Chocolate chip cookie dough dip

If you have ever met Jen then you know that she is a germ-a-phobe. This aspect of her personality extends to the kitchen as well. Forget about attempting to eat raw cookie dough in this house... until now. Introducing egg-free, wheat-free cookie dough. Perfect for dipping graham crakers or spoons into.

Ingredients

1 can of chickpeas, drained and rinsed

1/8 tsp of salt (optional)

2 tsp vanilla

2 tbsp peanut butter or other nut butter

2 tbsp honey (or 1 tbsp brown sugar and 1 tbsp honey)

2 tbsp of whole roasted flaxseeds ground (or 2 tbspn quick cooking oats)

1/4 cup of almond milk

3 tbsp chocolate chips

Directions

Put the chickpeas, salt, vanilla, peanut butter, honey, and flaxseeds in the food processor.

Turn on and drizzle the milk in a little at a time until the consistency you want is reached.

Transfer to a bowl and stir in the chocoalte chips. Serve alongside graham crackers.

Pumpkin filled with custard

1 small pumpkin, preferably a 'sugar' pumpkin or a 'pie pumpkin' or anything other than a pumpkin whose destiny is a jack o'lantern

CUSTARD (makes about 2 cups liquid)
3 eggs, whisked well
1 cup cream (sorry, half & half doesn't thicken well)
1/4 cup brown sugar
1 tablespoon molasses
1 tablespoon dry sherry (optional but nice)
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ginger

Preheat the oven to 350F or 400F. Wash the outside of the pumpkin very well. Carefully insert a knife into the flesh to cut off the 'top'. Remove and discard the seeds and the pumpkin 'gunk' inside.

Whisk together the custard ingredients, then pour into the pumpkin. Place the stem-top back onto the pumpkin and transfer to a baking dish. Bake for about 90 minutes or until the custard is firm.

Is it pie or cookie?

Ingredients:
1 package frozen pie dough, thawed
4-5 apples, peeled and chopped
1 lemon
brown sugar
cinnamon
sugar
salt
1 jar caramel sauce

Directions:
Peel and slice apples. Put in a sauce pan with lemon juice, brown sugar, cinnamon, sugar, and a pinch of salt. Let simmer until apples are slightly tender. Let cool.
Roll out pie dough. Put a thin layer of caramel sauce over one of the pie dough. Top with a layer of apple mixture. Cut the other dough into strips and place on top of the apple layer. Using a circle cookie cutter, cut out cookies. Bake at 350 degrees until golden brown.

Espresso brownie torte

Ingredients
For the frosting:

• 1 1/2 cups chilled heavy whipping cream
• 1/4 cup confectioners’ sugar
• 1/2 teaspoon vanilla extract
• 1 tablespoons instant espresso powder dissolved in 1 teaspoons boiling water, chilled

For the filling:

• 8 ounces mascarpone cheese
• 1 tablespoons instant espresso powder dissolved in 1 teaspoons boiling water
• 1/4 cup confectioners’ sugar
• 1 teaspoons vanilla extract
• Pinch of salt
• 1/2 cup reserved frosting (above)

For garnish:

• 1 cups chopped toffee bits or chopped toffee bars

Directions
Make brownies (from a mix) in a 13 x 9 pan and cool completely.

To make the frosting: Whip the chilled heavy cream on medium-high speed until medium-soft peaks form.  Blend in the sugar, vanilla, and espresso mixture. Continue to whip until stiff peaks form. Refrigerate the frosting, reserving 1/2 cup for use in the filling.

To make the filling: Combine the mascarpone, espresso liquid, sugar, vanilla, and salt.  Beat on medium speed until well blended and fluffy, about 2 minutes. Gently fold in the reserved 1/2 cup of frosting with a spatula.

To assemble the torte: Cut brownie into three pieces of the same size. Lay 1 of pieces on a large serving platter. Spread half of the filling mixture evenly over the top. Layer with another brownie and top with the remainder of the filling. Top with the final brownie layer. Cover the top and sides of the cake with a thick layer of the frosting. Garnish with the toffee bits to cover the top and sides of the cake. Refrigerate until ready to serve.